Cheese and spinach twist recipe

Cheese and Spinach Twist recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Cheese and Spinach Twist recipe, a delightful combination of flavors that will tantalize your taste buds. This easy-to-follow recipe is perfect for any occasion, whether it be a quick snack or a party appetizer. The cheesy goodness of melted cheese perfectly complements the freshness of spinach, creating a deliciously satisfying twist. With just a handful of ingredients and a few simple steps, you can whip up this crowd-pleasing dish in no time.

Keywords: Cheese and Spinach Twist, recipe, flavors, easy-to-follow, appetizer.

Cheese and spinach twist recipe details

Cheese and spinach twist recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

	For the dough:
275 ml	milk and water, mixed – more milk than water
1 large	egg
1 ½ tsp	salt
350 g	white bread flour
4 tsp	sugar
2 tsp	yeast, use either fast rise or bread machine yeast
	For the filling:
125 g	mature Cheddar cheese, grated
20 g	fresh spinach, picked, rinsed and dried, finely chopped
60 g	fresh grated Parmesan cheese
	For the Glaze:
1 medium	egg, beaten with
1 tbsp	water

Instructions

Makes one 1½lb or 700g loaf.

Place the dough ingredients in the pan of the machine in the order specified by the manufacturer. Set to dough or manual cycle and start.

Remove the dough at the end of the cycle and turn out to a lightly floured surface. You will probably need to work in a little more flour to make the dough workable. Divide the dough equally and set one half aside momentarily. Work the Cheddar cheese into one half, then set aside.

Work the spinach and Parmesan into the second half. It is likely that it will become sticky due to the residual moisture in the spinach. In that case add a little more flour until the texture is similar to previously.

Roll out the two portions into ropes of about 15-inches or 38-40cm in length and place them side-by-side. Twist the two ropes together 3 or 4 times and pinch the ends together to seal. Place the loaf on a greased baking sheet. Cover with a damp tea towel and leave in a warm place until doubled in size, or about 45 minutes.

Meanwhile, preheat the oven to Gas Mark 5, 190ºC, 375ºF.

Lightly beat the egg with water to make a glaze and brush over the risen loaf.

Bake for 20-25 minutes or until well risen and browned. The bottom should sound hollow when tapped. Remove from the tray and cool on a wire rack.

Any unused bread should be tightly wrapped in foil or stored in the refrigerator. It may also be frozen.

Preparation time:
ca. 25 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a